Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
-
Dianbin Su
and
Li-Jun Wang
Abstract
Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31771896
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was supported by the National Natural Science Foundation of China (31771896).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2020 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
